In Hot Water: Drinking Hot Tea Associated With Increased Risk of Cancer

A study published in the International Journal of Cancer found that tea drinkers who consumed their beverage at more than 140 degrees Fahrenheit and consumed more than 700 mL of tea per day had a 90% higher risk of developing esophageal cancer compared with individuals who drank less tea and at cooler temperatures.

In this prospective study, researchers collected data from the population-based Golestan Cohort Study, which followed 50,045 individuals aged 40 to 75 years in northeastern Iran between 2004 and 2008.

Participants were followed‐up for a median duration of 10.1 years. Between 2004 and 2017, the researchers observed 317 new cases of esophageal squamous cell carcinoma.

Drinking hot tea linked with elevated risk of esophageal cancer https://t.co/YjnLd1z0mf via @EurekAlert

— Dr.K.SParthasarathy (@SparthasarathyK) March 21, 2019

Risks associated with esophageal cancer
The following were associated with esophageal squamous cell carcinoma risk:

• Objectively measured tea temperature for ≥60°C versus <60°C (hazard ratio [HR] = 1.41; 95% CI, 1.10-1.81)
• Reported preference for very hot tea drinking for “very hot” versus “cold/lukewarm” (HR=2.41; 95% CI, 1.27-4.56)
• Reported shorter time from pouring tea to drinking for less than two versus six or more (HR=1.51; 95% CI, 1.01-2.26)

The researchers said additional information is needed to determine why this association was observed.

Drinking over two cups of very hot tea daily increases esophageal cancer risk -journal-study/3229339002/ via @usatoday

— Samuel Badalian, M.D, Ph.D (@DrBadalian) March 21, 2019